Cornish Pasty here in Phoenix is one of my favorite restaurants. They have great vegan options, but unfortunately, their amazing soups are not on that list. So I decided to veganize their Spinach, Mushroom, and Walnut soup (the original has cream in it). The results turned out delicious!
So I have not posted any recipes this week because I am following a Happy Herbivore meal plan (getmealplans.com) that I will post about this weekend. Seriously check it out… If you are having a busy week and you want to eat healthy and delicious food without putting in crazy hours of prep, then these meal plans are for you.
Tonight I met up with some family at my parent’s place and so we made my dad’s yummy mushrooms and brown rice…
- 40 oz baby bella mushrooms
- 1 cup low-sodium soy sauce
- 2-3 Tbsp minced garlic
- 3 bags “Boil in the Bag” Success Brown Rice (or your favorite quick-cooking brown rice)
Cook rice according to package directions.
Add mushrooms to a large saucepan over high heat. Stir mushrooms till they release some of their moisture and start to cook down (you do not need to add water or oil to the pan).
Add soy sauce and garlic. Bring to a boil and turn down heat to medium till mushrooms are cooked, about 5 minutes.
Serve mushrooms over bowls of brown rice, and be sure to ladle in some of the sauce from the pan.